Cherry Cheesecake Macarons

Step 1

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Step 2

Add all of the compote ingredients to a large saucepan over medium-low heat. Allow to simmer for 15-20 minutes, stirring frequently until thickened.

Step 3

Transfer the cherry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Step 4

Sift together almond flour and powdered sugar into a large bowl and set aside.

Step 5

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 6

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Step 7

Add in 1-2 drops of red food coloring, then continue to whisk on high until stiff peaks form.

Step 8

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Step 9

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 10

Line a large baking sheet with a silicone mat or parchment paper.

Step 11

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 12

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 13

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 14

While the macarons are resting, preheat the oven to 300°F.

Step 15

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 16

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 17

n a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and cream cheese together until smooth.

Step 18

Add in the powdered sugar a little at a time until fully combined.

Step 19

Then add in the vanilla and mix on high for 3-4 minutes until the frosting is light and fluffy.

Step 20

Match up your shells before piping, and then turn one side over. Pipe the cream cheese frosting around the edge of the macaron shell. Then add a small scoop of cherry compote in the center (about ½ teaspoon). Sprinkle with crushed graham crackers, then top with the other shell.

Step 21

Put the assembled cherry cheesecake macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]